A softly textured, fresh and easy drinking wine with notes of plums and chocolate enhanced by a hint of vanilla.
The parcels of fruit were fermented in stainless steel static fermenters at temperatures of 27 to 29å¡C with premium French toasted and untoasted oak. Fermentation lasted four to six days before being pressed at 1å¡ Baume and was left to ferment through to dryness. The wine went through malolactic fermentation resulting in a softer expression and was then clarified. Maturation lasted for four months with American oak influence.
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